Pineapple Upside Down Cupcakes

 This post may contain affiliate links. 

Cupcakes are all the rage!  These baby cakes are being served everywhere. You can find them on the dessert table at family meals or even at weddings. It doesn’t surprise me that people love cupcakes. When you can pick up a sweet treat and eat it with your hands you have found the pot of gold.

Pineapple Upside Down Cupcakes have become my husband’s new favorite dessert. I’m a chocolate loving kind of girl, but can definitely eat my way through a few Pineapple Upside Down Cupcakes when the opportunity presents itself.

PINEAPPLE UPSIDE DOWN CUPCAKES

Yields: 24 cupcakes

Ready in 45 minutes

Ingredients:

1⁄2 cup butter, melted

1 1⁄2 cups brown sugar

24 maraschino cherries

2 (20 ounce) cans crushed pineapple (drained, set juice aside)

1 box of  your favorite yellow cake mix

3 eggs

1 1/3 cups pineapple juice

1/3 cup vegetable oil

Instructions:

1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.

2. Grease 24 muffin cups.

3. Line a work surface with waxed paper

4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.

5. Spoon 1 tablespoon brown sugar in each muffin cup.

6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.

7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.

8. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.

9. Pour cake batter into the muffin cup, filling them to the top; do not overfill.

10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with pineapple and cherry sides up.

Do you eat the cherry on top of your pineapple upside down cake?

5 from 8 votes

Print

Pineapple Upside Down Cupcakes

Ingredients

• 1 ⁄2 cup butter melted
• 1 1 ⁄2 cups brown sugar
• 24 maraschino cherries
• 2 20 ounce cans crushed pineapple
• 1 box of your favorite yellow cake mix
• 3 eggs
• 1 1/3 cups pineapple juice
• 1/3 cup vegetable oil

Instructions

1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F.
2. Grease 24 muffin cups.
3. Line a work surface with waxed paper
4. Spoon 1 teaspoon melted butter into the bottom of each muffin cup.
5. Spoon 1 tablespoon brown sugar in each muffin cup.
6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an
8. even layer.
9. Mix yellow cake mix, eggs, pineapple juice and vegetable oil in a large bowl with an electric mixer on low speed
10. until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
11. Pour cake batter into the muffin cup, filling them to the top; do not overfill.
12. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20
13. minutes.
14. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the wax paper to release. Serve with
15. pineapple and cherry sides up.